Go Back
Two pink peppercorn lattes in glass mugs with blush rose foam and crushed pink peppercorns on a white marble surface

Pink Peppercorn Latte with Rose Milk Foam

A floral, gently spiced latte built on pink peppercorn-steeped milk and double espresso, topped with rose foam.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 lattes
Course: Specialty Latte
Cuisine: Specialty Coffee
Calories: 145
Ingredients Method Notes

Ingredients
  

Peppercorn Steeped Milk
  • 1 tsp whole pink peppercorns lightly crushed
  • 300 ml whole milk or full-fat barista oat milk
  • 2 tsp honey adjust to taste
Rose Foam
  • 80 ml whole milk cold, for frothing
  • 1/4 tsp dried food-grade rose petals crushed finely
  • 1/2 tsp honey
Espresso
  • 60 ml espresso 2 shots, medium-dark roast

Method
 

Steep the Peppercorn Milk
  1. Lightly crush 1 tsp pink peppercorns with the flat of a knife or in a mortar - you want cracked berries, not powder.
  2. Combine the crushed peppercorns and 300 ml whole milk in a small saucepan over low-medium heat.
  3. Clip a thermometer to the pan and heat the milk to 63 C / 145 F, stirring occasionally. Do not let it boil.
  4. Hold the milk at 60 to 65 C / 140 to 149 F for 6 to 8 minutes, tasting at the 6-minute mark. The milk should smell fruity and warm. Remove from heat.
  5. Strain the milk through a fine-mesh sieve into a small pitcher or measuring cup, discarding the peppercorn pieces. Stir in 2 tsp honey.
Make the Rose Foam
  1. Place 80 ml cold whole milk, 1/4 tsp crushed rose petals, and 1/2 tsp honey in a small jar or frothing pitcher.
  2. Froth with a milk frother for 20 to 30 seconds until thick and foamy with soft peaks. The rose petals will tint the foam a faint blush pink.
Pull Espresso and Assemble
  1. Pull 2 shots of espresso (60 ml total) directly into each serving glass - 30 ml per glass.
  2. Pour half the steeped peppercorn milk into each glass over the espresso, pouring gently along the side of the glass to preserve some layering.
  3. Spoon the rose foam over the top of each latte until it mounds slightly above the rim.
  4. Finish with a small pinch of crushed pink peppercorns on the foam. Serve immediately.

Notes

  • Crush peppercorns lightly before steeping - whole berries release less flavor.
  • Steep milk at 60 to 65 C / 140 to 149 F for exactly 6 to 8 minutes.
  • Strain steeped milk through a fine-mesh sieve before frothing.
  • Pull espresso shots last - assemble within 30 seconds of brewing.
  • Use food-grade rose petals only - decorative petals may contain pesticides.